Colorful Chicken Salad

Ingredients

• 1 head of lettuce
• 6 leaves of radicchio
• Eichblattsalat (1 handful each)
• Rucola (1 handful each)
• Feldsalat (1 handful each)
• Friséesalat (1 handful each)
• 0.5 cucumber
• 2 Tomatoes
• 0.5 yellow bell pepper
• 4 slices of toast bread
• 2 tbsp herb butter
• 1 blue onion
• 6 tbsp oil
• 2 tbsp mustard
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 50 ml Vegetable broth
• 4 chicken breast fillets
• Pepper

Instructions

1. 1.

   Wash and dry the salads, then cut into bite‑sized pieces. Wash the cucumber, halve it lengthwise, scrape out the seeds, and dice.

2. 2.

   Wash, trim, halve, deseed, remove the white skin of the bell pepper, and slice into long thin strips. Mix everything with the salad.

3. 3.

   Peel the onion, cut a few rings for garnish, finely dice the rest and mix into the salad. Dice the toast bread and toast in a pan with herb butter.

4. 4.

   Season the chicken breasts with pepper and grill each side for about 3–5 minutes. Pour the vinaigrette ingredients into a bowl, whisk well, pour over the salad and toss.

5. 5.

   Serve immediately on plates. Slice the grilled chicken into strips, arrange on top of the salad, sprinkle croutons, garnish with onions, and serve right away.